Tau
Landlord.
- Joined
- Feb 23, 2016
- Messages
- 1,210
- Reaction score
- 297
1700g of Clear honey
120g Juneberries
125g sugar
1 lemon & 1 tsp of citric acid
Harris Yeast (18%)
2 heaped tsp of nutrient ( will add more after a week and two weeks)
2 tea bags for tannin
Added half a tsp of pectolase to on the safe side with the Juneberries.
Couldn't take sg, but worked out that 1380g of sugar in honey (81%), so added another 125g to bring to a sg of 1130. Thought that the sugar will ferment first so I wouldn't need to back sweeten, if it gets to 0.996 or below.
Removed gunk wax etc from simmering honey. Blended and boiled juneberries and simmered a little and strained into dj, poured dissolved honey into dj, added juice of lemon and citric while cooling. Cooled in water bath and added extra sugar, nutrient and yeast.
Juneberries taste like cooked apple pie (pastry included). (120g was all I got of shrub in garden, strong flavour enough for mead not enough for wine, expect 3-4 years before I get enough for wine.)
120g Juneberries
125g sugar
1 lemon & 1 tsp of citric acid
Harris Yeast (18%)
2 heaped tsp of nutrient ( will add more after a week and two weeks)
2 tea bags for tannin
Added half a tsp of pectolase to on the safe side with the Juneberries.
Couldn't take sg, but worked out that 1380g of sugar in honey (81%), so added another 125g to bring to a sg of 1130. Thought that the sugar will ferment first so I wouldn't need to back sweeten, if it gets to 0.996 or below.
Removed gunk wax etc from simmering honey. Blended and boiled juneberries and simmered a little and strained into dj, poured dissolved honey into dj, added juice of lemon and citric while cooling. Cooled in water bath and added extra sugar, nutrient and yeast.
Juneberries taste like cooked apple pie (pastry included). (120g was all I got of shrub in garden, strong flavour enough for mead not enough for wine, expect 3-4 years before I get enough for wine.)